Blueberry Muffins

Makes 12 muffins

Ingredients:

2 1/4 cups AP flour (270 g)
1 heaping cup granulated sugar
3/4 tsp salt
1 TBSP baking powder

zest of 1 lemon

1/2 cup oil (half neutral, half coconut),112 g total
1 egg
3/4 cup buttermilk

vanilla

1 pint or 1 1/2 cups blueberries

Directions:

1. Preheat oven to 425 degrees. Grease muffin tin or line with paper liners.
2. Combine flour, sugar, salt, baking powder, and lemon zest. Add oil, eggs, milk, and vanilla to flour mixture. Stir just to incorporate ingredients and then fold in blueberries. Do NOT overmix!
3. Fill muffin cups right to the top (heaping scoop if using largest ice cream scooper)
4. If using frozen blueberries, bake for 20 minutes then rotate pan; bake another 5-10 minutes until they are nice and brown on top.